Pumpkin Baked Oatmeal

Oct 26th

So, I made this recipe expecting to have cake-like oatmeal squares, good for snacks or breakfast. I was disappointed with the result until I wasn’t. Let me explain. When it came out of the oven it was “set”, as in no longer jiggly in the center, but it wasn’t puffed like a typical baked good. I let it cool and then chilled it before cutting into it. It cut cleanly and the squares came out easily, but it was a bit too moist in the center to place in tupperware.

The flavor was great, so I warmed some up and ate it with Greek yogurt and maple syrup. I served it this way to my husband as the week went on as well as for Tessa, but for Leo I just pieced it up, cold, on his high chair tray. He LOVED it. Breakfast has been so wonderfully simple all week. When I was explaining the perceived “fail” to my friend Jenna she goes,
well, is it like a baked oatmeal?”. OHHHHHH. Yes, that’s exactly what it is. A baked oatmeal. Obviously a baked oatmeal is great for a brunch – served with warm milk and maple syrup- but consider it for your kids’ breakfasts (or yours). If you make this on Sunday, you can scoop portions as needed each morning and microwave. I loved mine with Greek yogurt (extra protein) and maple syrup but it would work great with sliced bananas and nuts, or just a drizzle of honey or maple syrup. Make ahead, when it’s this easy, is oh-so-worth it.

Pumpkin Baked Oatmeal Bars

Makes a 9×12

3 c. oats

2 tsp. baking powder

1/2 tsp. kosher salt

1 tbsp. cinnamon

1 tsp. pumpkin pie spice

3/4 c. unsweetened coconut flakes

3 c. milk or almond milk

1 egg

2/3 c. Greek plain yogurt (any amount of fat)

1 c. plain pumpkin puree

2/3 c. maple syrup

1/3 c. chopped nuts – I used pecans

1. Preheat oven to 400 degrees and  spray a 9×13 baking dish with nonstick spray.

2. In a large bowl, stir together oats, baking powder, salt, spices, and coconut until combined.

3. In a medium bowl, whisk egg, milk, yogurt, pumpkin, and maple syrup until combined. Add to dry ingredients and stir to combine.

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4. Pour mixture into prepared pan. Bake for 20-25 minutes. Let set about five minutes and serve warm.

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5. If serving later, let cool completely and then refrigerate, covered with plastic.

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6. Once chilled, cut into squares. Store in the fridge, up to five days. Will freeze well.

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Leo was a big fan, as I said

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